Abstract

The aim of this study was to evaluate the effects of electron beam (EB) irradiation dosage on the physical and structural properties of kafirin-quercetin (KQ) films for packaging cod (Gadus morhua) fillets during cold storage at 4 °C. The results showed that irradiation significantly increased mechanical and thermal properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. EB irradiation also produced KQ films with dense structure by the formation of new cross-link among polymers. Additionally, compared with other packaging films, EB-treated KQ films could effectively protect the overall sensory quality of cod by slowing down microbial growth (estimated by TVC counts) and both total volatile basic nitrogen and TBAR formation during cold storage. Thus, EB-irradiated kafirin-quercetin film had excellent potential as food packaging material to prolong the shelf life of fresh fish products.

中文翻译：

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4°C冷藏时鳕鱼包装的辐照的kafirin-槲皮素膜的制备和表征

摘要

这项研究的目的是评估电子束（EB）照射剂量对包装鳕鱼（Gadus morhua）的kafirin-槲皮素（KQ）膜的物理和结构性质的影响）在4°C下冷藏期间的鱼片。结果表明，辐照显着提高了KQ薄膜的机械和热性能，同时降低了水蒸气渗透性，水溶性和透明度。EB辐射还通过在聚合物之间形成新的交联键来生产具有致密结构的KQ膜。此外，与其他包装薄膜相比，经EB处理的KQ薄膜可通过减缓微生物生长（通过TVC计数估算）以及冷藏期间总挥发性碱性氮和TBAR的形成来有效保护鳕鱼的整体感官品质。因此，用EB辐照的kafirin-槲皮素膜作为食品包装材料具有极好的潜力，可以延长鲜鱼产品的保质期。